Chicken Stuffing Casserole (2024)

Published: Nov 8, 2021 This post may contain affiliate links · This blog generates income via ads · Leave a Comment

This chicken stuffing casserole is a comfort food idea that you can try this holiday season, especially on Thanksgiving day. It’s delicious and very filling. It’s a staple dish for anyone who’s craving a hearty meal.

Today, I want to share a tasty chicken casserole recipe without canned soup. This chicken stuffing casserole is loaded with rotisserie chicken, vegetables, stuffing, sour cream, and bechamel sauce. You’ll love this stuffing with chicken casserole recipe because it’s simple, budget-friendly, freezable, and it can be prepared ahead of time.

The Ingredients You'll Need for Chicken Stuffing Casserole

To make this chicken stuffing casserole you’ll need some rotisserie chicken, sour cream, onion, garlic powder, celery, Worcestershire, milk, butter, flour, chicken stock, frozen mixed vegetables, and boxed stuffing.

Chicken. I used leftover rotisserie chicken that I purchased from Costco. Homemade grilled, baked, boiled, or steamed chicken breast and/or thighs will work as well.

Alternatively, you can use turkey, ham, or beef.

Boxed Stuffing Mix. In this recipe, I used the Stove Top stuffing mix. You can find boxed stuffing mixes at any grocery market. The stuffing plays an important role in this recipe, so find a good quality stuffing that you know will taste good.

If you are limiting your sodium intake I highly recommend using lower sodium boxed stuffing.

Mixed Vegetables. I used frozen mixed vegetables containing green beans, corn, and peas. This combination of vegetables adds beautiful color to the dish and is a good source of Vitamin A. These bright vegetables are tasty and perfect for hearty meal recipes like a casserole or pot roast.

How to Make Chicken Casserole without Canned Soup

I use bechamel sauce on almost all of my casserole recipes. Béchamel sauce is a mixture of milk, flour, and butter. You can use the béchamel sauce in just about any recipe that requires canned soup as one of the main ingredients.

The béchamel sauce is made from scratch but is very easy and cheap to make. Trust me, you’ll never want to use canned soup in a casserole after trying this! It’s the reason why so many readers rave about this tuna casserole recipe.

How to Make Chicken Stuffing Casserole

Step 1. Make the Béchamel Sauce

• In a large saucepan, melt butter over medium-high heat.
• Add the onion and celery then cook until soft and translucent for about 3-4 minutes, stirring frequently.
• Add the flour cook for about 2 minutes or until it smells toasted, stirring or whisking constantly.
• Add the broth, milk, garlic powder, Wosterchire sauce, salt, and black pepper.Cook, whisking constantly until the sauce is thickened (as thick as condensed soup), about 5 minutes.
• Remove the sauce from the heat then let it cool down at room temperature.
• Add sour cream and mix until combined.

Step 2. Soak the Stuffing

• In a large bowl, mix the stuffing with hot water. Stir just until moistened then fluff the stuffing with a fork.

Step 3. Bake the Casserole

• Preheat the oven to 400°F.
• Spread the chicken cubes into a 13x10" or 13x9" baking dish.

• Layer with thawed vegetables mix then top with the bechamel sauce.
• Finally, spread the stuffing over sauce mixture layer.
• Bake for 25 minutes or until lightly browned and bubbling.

FAQ and Cooking Tips

Check Out More Delicious Casserole Recipes:

• Corn Souffle
• Green Bean Casserole
• Summer Squash Casserole
• Fresh Broccoli Casserole
• Baked Spaghetti Casserole
• Cheesy Hashbrown Casserole
• Old Fashioned Tuna Casserole

📖 Recipe